How to Beat Cancer With Your Kitchen Scraps

Dear Living Well Daily Reader,

Want to fight cancer and save money at the same time?

Or have the comfort of knowing some of the foods you’re eating were grown by your own two hands?

If so, then you’ll want to keep reading…

You see, there are a few everyday foods that you can grow from scraps.

And what’s even more exciting…

These often tossed-out bits are powerful cancer fighters.

--Kill Cancer in the Kitchen

There are many foods you can grow from scraps, but today, we are going to focus on two kitchen staples that not only make great houseplants but also help your body in the battle against cancer — green onions and garlic.

Green Onions

Green onions are rich in compounds called allyl sulfides, which are responsible for the plant’s pungent odor and their prevention of many gastrointestinal cancers. In addition, green onions are full of flavonoids like quercetin and anthocyanins. These flavonoids can help prevent cancer by halting inflammation and stopping the oxidative damage caused by free radicals.

Green onions are also rich in vitamin K, which has been shown to stop tumor growth. Vitamin K does this through a process called oncosis, which kills tumor cells. Plus, K vitamins can help to inhibit cancer DNA and block the formation of new blood vessels. This means vitamin K can help stop tumors at the source.

Regrowing your green onions is dead simple:

  1. Take leftover green onion roots and place them in a jar.
  2. Add just enough water to cover the roots.
  3. Place in a window that gets plenty of sunlight.
  4. Change water every three days to prevent mold.

In about three–four days, you should see new growth. I’ve had one bunch of green onions for over a month now, and there is always new growth.

One reason mine may be doing so well is that I use water from my Turapür pitcher with it. Since this water is rich with free hydrogen and minerals like calcium and magnesium, it could be giving my onions a healthy boost. To discover more about Turapür, click here.


In addition, I haven’t spent a dime on green onions since I started doing this. While they may not cost a lot, the savings can add up over a year.


Garlic and onions are both from the Allium family of plants. Just like onions, garlic contains allyl sulfides that make it a strong contender against gastrointestinal cancers, and it is also a powerful antioxidant. In addition, garlic helps fight cancer through its antibacterial properties and its ability to deactivate cancer-causing substances, heighten DNA repair and ignite cancer cell death.

Elephant garlic, which is also related to leeks, is a giant bulb (it can weigh up to 1 pound) that also provides cancer protection but has a milder flavor than regular garlic. One study shows that elephant garlic is a powerful antibacterial agent and is effective in protecting the body against the growth of certain bone cancer cells.

Garlic and elephant garlic are both extremely easy to grow in your kitchen.

If you’ve ever left a garlic bulb on your counter for a couple weeks, then you know it will start to sprout. Those sprouts, also called scapes, are edible and can be used in recipes just as green onions and chives are. You can keep garlic scapes year-round. Here’s how:

  1.  Place a single clove of unpeeled garlic pointed side up in a small glass (think a shot glass).
  2. Add enough water to just cover the very bottom of the clove.
  3. Set in a sunny window.
  4. Change water every three days to prevent mold.

You will see roots and sprouts form in about a week. Again, using Turapür water may help give it a boost. Let the scapes grew several inches, and then snip them from the top. This will also work with elephant garlic, but you will likely need a larger glass.

If you want to regrow the garlic bulbs, that’s pretty easy too. Just plant cloves pointed side up in a container with potting soil. Dig a hole just deep enough to cover the bulb. If you plant right now, the scapes will show up around spring and can be used for cooking. By the summer, you should be able to harvest a full bulb.

With both green onions and garlic, be sure you’re purchasing organic produce if you want to regrow for food purposes. This way, you’ll get the most cancer-fighting power out of your homegrown green onions and garlic without harmful chemicals and pesticides.

If you’re interested in more ways foods can help you fight cancer, you should check out our affiliates at The Truth About Cancer.

They’ve uncovered how one American physician has cracked open the vault and dumped over 100,000 references that prove nutritional therapies not only can treat cancer for the long term… but may also prevent it in the first place. Click here to discover more about this controversial information.

Live well,

Natalie Moore
Managing editor, Living Well Daily


[1] Onions: a source of unique dietary flavonoids.

[2] The Remarkable Anticancer Properties of Vitamin K

[3] Garlic and Cancer Prevention

[4] Antibacterial Activity of Elephant Garlic and Its Effect against U2OS Human Osteosarcoma Cells

[5] Top Cancer-Fighting Foods

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